- 1 Whisk Green Pepper Hot Sauce, citrus zest and juices, and oil in small bowl. Reserve 1/4 cup (60 mL) marinade; set aside.
- 2 Place shrimp in large resealable plastic or glass dish. Add remaining marinade; turn to coat. Refrigerate 15 minutes. Alternately thread shrimp, tomatoes, radishes and green pepper onto metal skewers. Discard any remaining marinade.
- 3 Grill skewers over medium heat 7 - 9 minutes, just until shrimp turn pink and vegetables are lightly charred turning occasionally and brushing with reserved marinade during the last few minutes of grilling. Drizzle skewers with additional Green Pepper Hot Sauce to serve.